Wednesday, February 3, 2010

Banana Bread--gluten/soy/egg/milk free


I just tried the most delicious banana bread recipe, compliments of the Gluten Free Goddess. The recipe is quoted below but with my own adaptations. The original recipe can be found a the above link.

Preheat oven to 350.

Combine in a bowl:
2 mashed bananas (medium size)*
1/2 c applesauce (or 2 more bananas)
1/3 c canola oil
1 c brown sugar
2 tsp vanilla

Stir together in seperate bowl:
1 1/2 c gluten free flour (I used 2/3 c gluten free oat flour, 1/3c brown rice flour, 1/4 +1/8c
potato starch, 1/8 c tapioca starch)
2 tsp baking powder
1 1/2 tsp Ener-g egg replacer
2 tbsp corn starch
1/2 tsp guar gum
1/4 tsp salt

Optional: chocolate chips

*you can subtitute 1/2 cup applesauce or crushed pineapple per banana

Slowly beat dry ingredients into liquid mixture.

Spoon batter into lined or greased/floured muffin tins (or bread pan) and bake for 20 min. (If you use a bread pan you will probably have to bake longer than 20 min but I don't know how long because I always use muffin tins).
I believe the oat flour played a big part in making these taste so good. I finally got a grain grinder and was able to grind my gluten-free oats into a fine flour and it tastes so much better than rice flour! It's nice to have a little variety in our grain consumption as well.

You can also get a small coffee grinder to grind small amounts of oats, millet, or other grain.

[ETA 3/16/12]: A version of this recipe is included in my book Barrett's Unusual Ice Cream Party.

6 comments:

  1. I use this recipe on a regular basis (with half the sugar) to make muffins to freeze for me and my kids. Today I needed more but ran out of bananas so I used 1/2 c blended up crushed pineapple instead of the bananas and they turned out to be fabulous! You definitely won't want to use the full sugar amount for that because the pineapple is really sweet.

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